All About Butter
Your complete guide to butter - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Butter Last?
Storage times and freshness tips for butter in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened refrigerator1-3 months past 'best by' date (salted); 1-2 months past 'best by' date (unsalted)
Signs of Spoilage
Significant yellowing or darkening, hard and crumbly texture, sour or 'off' smell (like old milk or cheese), visible mold spots (black, green, or white), especially if packaging is compromised.
How to Check
Visually inspect for discoloration or mold. Perform a smell test; fresh butter has a mild, creamy aroma. A strong, sour, or rancid smell indicates spoilage. Touch test: it should feel firm but smooth.
Storage Tips
Always check the 'best by' or 'expiration' date as a guideline. Salted butter generally lasts longer due to the preservative properties of salt. Keep in the coldest part of the fridge.
opened refrigerator2-3 weeks (salted); 1-2 weeks (unsalted)
Signs of Spoilage
Surface discoloration (darker yellow, sometimes with brown edges), dry or crumbly texture on the exposed surface, strong sour, cheesy, or rancid smell, absorption of other fridge odors, visible mold spots (rare but possible).
How to Check
Visually inspect the surface for discoloration or dry patches. Smell test is crucial: any strong, unpleasant, or 'off' odor (rancid, sour, or like other fridge foods) means it's likely spoiled. Gently scrape a thin layer off the top; if the underlying butter smells and looks good, it might still be usable, but err on the side of caution.
Storage Tips
Store in an airtight butter dish or tightly wrapped in plastic wrap and then foil to prevent oxidation, absorption of fridge odors, and drying out. Keep away from strong-smelling foods like onions or garlic.
freezer6-9 months (unsalted); 9-12 months (salted)
Signs of Spoilage
While true spoilage (mold, bacterial growth) is inhibited by freezing, quality can degrade. Signs include freezer burn (dry, discolored patches), a duller flavor, and absorption of freezer odors. After thawing, it might have a slightly grainier texture.
How to Check
Visually inspect for excessive freezer burn. After thawing, perform a smell test for any 'off' odors or absorbed freezer smells. Taste a small amount; if the flavor is bland, stale, or has an unpleasant aftertaste, its quality has diminished, though it might still be safe to consume.
Storage Tips
For best quality, wrap butter tightly in plastic wrap, then an additional layer of aluminum foil or place in a freezer-safe bag/container to prevent freezer burn and absorption of other food odors. Thaw butter slowly in the refrigerator overnight. It can be used for cooking and baking even if its texture or flavor is slightly compromised for spreading.
at room temperature (butter dish)3-7 days (salted); 1-3 days (unsalted)
Signs of Spoilage
Strong, sour, or distinctly rancid smell, excessively soft/oily texture (almost melted), darker yellow color, visible mold spots (especially if exposed to air/contaminants).
How to Check
Smell test is paramount: fresh butter has a subtle, creamy scent. A strong 'off' smell (like old oil or sour milk) indicates rancidity. Visually check for any unusual darkening or oil separation. Touch test: it should be soft but not greasy or excessively liquid.
Storage Tips
Only keep small amounts out. Ensure it's in a covered butter dish to protect it from air, dust, and insects. Avoid direct sunlight or warm spots in the kitchen. If your kitchen is consistently warm (above 70°F/21°C), reduce the duration or refrigerate. Unsalted butter is more prone to spoilage at room temperature.